Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Butter or margarine
4 md Celery ribs -- chopped
4 md Onions -- chopped
6 sl Rye bread -- in 1/2" cubes
6 sl Pumpernickel bread
-cut into 1/2" cubes
8 oz Walnuts -- chopped & toasted
-(see note)
1/2 c Chopped fresh parsley
1 1/2 ts Salt
1 1/2 ts Dried thyme leaves
1/2 ts Freshly ground black pepper
2 lg Eggs
In 10" skillet over medium heat, melt butter; add
celery and onions; cook about 10 minutes, stirring
occasionally until tender. In large bowl combine
vegetables with rye and pumpernickel bread cubes,
walnuts, parsley, salt, thyme and pepper; toss well to
mix. In small bowl, beat together eggs and 1/2 cup
water; toss with stuffing. Place lightly into neck and
body cavities, Makes about 14 cups, enough to stuff 12
to 14 pound turkey. Note:To toast walnuts: In dry
small skillet over very low heat, toast walnuts 3 to 5
minutes, stirring frequently until golden brown. Cool
before adding to stuffing.
